Name: Game, Chestnut & Sultana Terrine
Prep time: 45 min
Cook time: 1 h
Total time: 6 h 45 min
Yield: Serves 6–8
Ingredients: chargrilled warm toast and mixed leaf salad, to serve; ¾ tsp sea salt; 2 eggs; 12 slices of smoked streaky bacon; 80 ml/2½ fl oz/⅓ cup Manzanilla or other dry sherry; ½ tsp freshly ground black pepper; 2 pheasant breasts and legs, about 200 g/7 oz total weight, skinned, boned and cut into large dice; 3 tbsp Madeira; 100 ml/3½ fl oz/scant ½ cup double (heavy) cream; 300 g/10½ oz pork fat from the belly, minced (ground); 4 partridge breasts and legs, about 200 g/7 oz total weight, skinned, boned and cut into large dice; ½ tsp dried tarragon; 35 g/1¼ oz/heaped ¼ cup sultanas (golden raisins), such as Muscatel; 35 g/1¼ oz cooked whole chestnuts, roughly chopped

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
7 hr

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

Game birds, such as pheasant and partridge, are a seasonal favourite of mine. I’ve combined these two in this terrine and, to add to the autumn theme, I’ve added chestnuts, with their lovely earthiness, as well as sultanas (golden raisins) for a touch of sweetness. You can buy ready-cooked and peeled chestnuts in the supermarket, which are wonderfully easy to use. I find that Muscatel sultanas give the best flavour. Make sure you follow the timings as you don’t want a dry terrine, which can